Cioppino

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

Ingredients

1⁄4 cup olive oil

3 cloves garlic, finely chopped

1 medium onion, chopped

4 Roma tomatoes, chopped

1⁄4 cup chopped fresh flat-leaf parsley, finely chopped

1 teaspoon fennel seeds

1 teaspoon red pepper flakes

1 cup dry white wine

1⁄2 cup clamato juice

2 cups chicken stock

1⁄4 cup fresh lemon juice

1 teaspoon sugar

1 pound fresh mussels, scrubbed and cleaned

1 pound frozen scallops, thawed

1 pound jumbo black tiger shrimp, deveined and peeled

2 tablespoons fresh basil leaves, chopped

Coarse salt and freshly ground pepper

In large pot, heat olive oil over medium-high heat. Add garlic and onions; cook until soft, about 5 minutes. Add tomatoes, parsley, fennel, and red pepper flakes. Pour in white wine, clamato juice, and chicken stock. Reduce liquid to half. Add lemon juice and sugar.

Add mussels, cook for 3 minutes; add scallops and shrimps and cook 5 minutes, or until shrimp turn pink and mussels open. Discard any mussels with closed shells. Season with salt and pepper. Sprinkle with basil. Serves 6 to 8.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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